- 1/2 cup Greek yogurt
- 1 chipotle pepper in adobo sauce, minced
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 2/3 cup white or brown rice
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 1 3/4 cups corn (frozen, canned, or roasted)
- 1/2 cup pico de gallo
- 1/4 cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges
- For the chipotle cream sauce: Whisk together the yogurt, chipotle pepper, garlic, and lime juice. Cover and refrigerate for up to 3 days.
- Cook the rice according to package instructions. Set aside.
- Heat the olive oil in a large stockpot over medium-high heat. Add the ground chicken, chili powder, garlic powder, cumin, oregano, onion powder, and paprika; season with salt and pepper. Cook until the chicken has browned, 3 to 5 minutes; drain excess fat.
- Divide rice into meal prep containers. Top with ground chicken mixture, black beans, corn, and pico de gallo. Will keep covered in the refrigerator for 3 to 4 days. Drizzle with chipotle cream sauce. Garnish with cilantro and lime wedge, if desired.
My notes: These were pretty yummy, but not every member of my family loved the yogurt/chipotle sauce. I will definitely be making these again, but I could easily switch up the sauce or use ground turkey instead of ground chicken. I did eat leftovers of this for several lunches, so it definitely worked as a meal prep recipe.
Overall, I think this book will really be helpful in giving me ideas for healthy, make-ahead meals that will make my weeks go a little more smoothly. Let me know if you have tried any other meal prep cookbooks.